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Antipasto Aglio
30 cloves garlic -- (large)
1 2 oz can anchovy fillets
1 tablespoon finely chopped parsley
1 tablespoon melted butter
1 tablespoon olive oil
dash Tabasco® sauce
1/4 cup olive oil
1 baguette French bread, thinly sliced and toasted
Peel garlic cloves and slice centers 1/8-inch thick. Press ends through garlic press to yield 1/4 teaspoon. Place pressed garlic in small bowl with anchovies. Add parsley, butter, 1 teaspoon oil, add garlic slices and sauté to a light golden brown--almost to a potato chip fry. Do not over-fry! Spread anchovy paste on toast. Garnish with garlic slices.
Per serving:
952 Calories (kcal); 85g Total Fat; (78% calories from fat); 22g Protein; 30g Carbohydrate; 79mg Cholesterol; 2212mg Sodium
Food Exchanges:
0 Grain (Starch); 2 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
